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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (27): 315-320.doi: 10.11924/j.issn.1000-6850.2014-0589

所属专题： 园艺

• • 上一篇    

不同成熟度对‘新美人指’葡萄贮藏保鲜效果的研究

曹婷,周步海,顾克余,杨华,朱明   

  1. 江苏沿海地区农业科学研究所,江苏沿海地区农业科学研究所,江苏沿海地区农业科学研究所,江苏沿海地区农业科学研究所,江苏沿海地区农业科学研究所
  • 收稿日期:2014-03-07 修回日期:2014-03-07 接受日期:2014-05-23 出版日期:2014-10-15 发布日期:2014-10-15
  • 通讯作者: 曹婷
  • 基金资助:
    江苏省农业科技自主创新项目“江苏沿海地区避雨葡萄‘H’型整形优质高效栽培研究”[CX(12)3005]；江苏沿海所科研基金项目“鲜食葡萄无公害贮藏保鲜技术研究”(YHS201202)

Effect of Different Maturity on Storage and Preservation of ‘New Manicure Finger’Grape

  • Received:2014-03-07 Revised:2014-03-07 Accepted:2014-05-23 Online:2014-10-15 Published:2014-10-15

摘要： 为解决设施葡萄集中上市造成的销售困难等问题，通过控制采收期的方式，以4 个不同成熟度的新美人指葡萄为试材，采用PE薄膜袋进行自发气调冷藏，研究不同成熟度对采后葡萄贮藏保鲜失重率、好果率、可溶性糖含量、可滴定酸含量、维C含量等指标的影响。结果表明：在贮藏50 天时，8 成熟度失重率不超过5%，好果率达74%，显著优于其他3 个成熟度；可溶性糖含量在贮藏40 天时，8 成熟度达最大值16.25%，可滴定酸含量在贮藏50 天，8 成熟度达最大值0.30%，与其他3 个成熟度达极显著差异；维C含量在整个贮藏期内，8 成熟度变化波动最小。说明‘新美人指’葡萄在8 成熟度采收，有利于延长贮藏寿命，在维持葡萄品质风味方面，效果最佳。

关键词: 建议, 建议

Abstract: It’s hard to sell grapes if they were pushed to market on the same time, for this reason, the changes of weight loss, the percentage of good fruit, soluble sugar content, titratable acid content and ascorbic acid content of‘New Manicure Finger’grapes with different maturities by controlling picking time were studied after the grapes were packed with PE film bags for modified atmosphere cold storage. The results suggested that the 80% maturity performed the best among the four maturities, its weight loss was less than 5%, and the percentage of good fruit accounted for 74% after stored for 50 days. Furthermore, the titratable acid content of 80% maturity reached the greatest value (0.3%), differed significantly with the other three maturities (P＜0.01) after stored for 50 days. However, the soluble sugar content of 80% maturity reached a peak (16.25%) after stored for 40 days. In addition, the ascorbic acid of 80% maturity varied slightly among the whole storage. In conclusion, the best picking time of‘New Manicure Finger’grapes was when they reached grade 8 (80% maturity), which was good for storage, preservation, quality and flavoring.